Photo: Jennifer Davick; Styling: Buffy Hargett
Total Time
2 Hours 7 Mins
Makes 8 servings

Give yourself a head start: Make Simple Collard Greens up to three days ahead.

How to Make It

Step 1

Preheat oven to 375°. Bring salt and 4 cups water to a boil in a large saucepan over medium-high heat; gradually whisk in grits. Reduce heat to medium, and cook, whisking often, 5 to 7 minutes or until thickened. Remove from heat, and stir in cheese and butter.

Step 2

Whisk together half-and-half, next 2 ingredients, and 2 eggs in a medium bowl. Stir half-and-half mixture into grits mixture. Stir in Simple Collard Greens. Pour mixture into a lightly greased 13- x 9-inch baking dish.

Step 3

Bake at 375° for 25 to 30 minutes or until set. Remove from oven.

Step 4

Make 8 indentations in grits mixture with back of a large spoon. Break remaining 8 eggs, 1 at a time, and slip 1 egg into each indentation. Bake 12 to 14 minutes or until eggs are cooked to desired degree of doneness. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with hot sauce, if desired.

Ratings & Reviews

llawrence1970's Review

December 28, 2012
Very good. Very soft/running yolks I'd do 8-10 minutes after adding eggs.

fkiclark's Review

December 11, 2011
Made this last year for Christmas morning. Was wonderful and perfect for the occasion.

jennie12's Review

June 20, 2013
I sautéed spinach in onion and garlic instead of using collard greens and this worked well. To boost the flavor, I added a little nutmeg to the spinach at the end and then mixed with the cheese grits. Great vegetarian option using veg broth.